Lentil and salmon salad
99% fat-free plain yoghurt
½ cup(s), (120g)
2 tbs, cream variety
lentils, canned, rinsed, drained
2 can(s), (2x400g can)
3 individual, thinly sliced
250 g, quartered
fresh flat-leaf parsley
2 cup(s), coarsely chopped
red salmon, canned in spring water
340 g, (buy 1x415g can) skin removed, flaked
- Combine yoghurt and horseradish in a small bowl. Season dressing with pepper.
- Combine lentils, celery, tomatoes and parsley in a large bowl. Add salmon and gently toss. Drizzle with dressing to serve.